Recipe courtesy of Debi Mazar and Gabriele Corcos


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  • Level: Easy
  • Total: 5 hr 25 min
  • Prep: 20 min
  • Inactive: 5 hr
  • Cook: 5 min
  • Yield: 6 servings
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Lemon Sorbet, recipe follows

1 bottle good prosecco

Fresh mint, for garnish

Lemon Sorbet:

1 cup plus 2 tablespoons granulated sugar

2 teaspoons lemon zest

Juice of 6 lemons (about 1 cup)

3 tablespoons limoncello


  1. Add a small scoop of sorbet to each champagne flute. Top with the prosecco and add a sprig of mint for garnish.

Lemon Sorbet:

  1. Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.